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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 231.1
  • Total Fat: 10.0 g
  • Cholesterol: 20.7 mg
  • Sodium: 474.6 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 9.0 g

View full nutritional breakdown of Three-Meat Ragu for Pasta calories by ingredient
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Three-Meat Ragu for Pasta

Submitted by: FITGIRL83

Introduction

This recipe is from the Food Network Kitchens Cookbook. This mouth-watering sauce takes some time to make, but if you can invest an afternoon to make it, you'll have a delicious homemade pasta sauce ready at your fingertips for weeks to come. Freeze it in small portions, and when you're too tired to cook, just defrost some sauce, boil some pasta, and dinner's on the table! This recipe is from the Food Network Kitchens Cookbook. This mouth-watering sauce takes some time to make, but if you can invest an afternoon to make it, you'll have a delicious homemade pasta sauce ready at your fingertips for weeks to come. Freeze it in small portions, and when you're too tired to cook, just defrost some sauce, boil some pasta, and dinner's on the table!
Number of Servings: 16

Ingredients

    1/4 cup extra-virgin olive oil
    1/2 teaspoon crushed red pepper flakes
    1 large onion, chopped
    1 large carrot, peeled and chopped
    4 28-ounce cans whole peeled tomatoes
    6 cloves garlic, minced
    1/4 cup Italian tomato paste
    1 tablespoon sugar, plus a pinch if needed
    3 teaspoons Kosher salt, plus additional for seasoning
    Freshly ground black pepper
    4 ounces ground beef chuck
    4 ounces ground pork
    4 ounces ground veal
    2 teaspoons dried rosemary or savory, crumbled
    2 teaspoons dried thyme
    2 teaspoons dried oregano
    2 teaspoons fennel seeds, cracked
    2 bay leaves
    1 3-inch piece of Parmigiano-Reggiano cheese rind (optional)
    1/2 to 1 cup freshly-grated Parmigiano-Reggiano cheese (4 ounces)

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Directions

1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Stir in the red pepper flakes and cook for 15 seconds. Add the onion and carrot and cook, stirring occasionally, until the onion is golden brown, 10 to 15 minutes. While vegetables are cooking, pour tomatoes and their juices into a large bowl and crush the tomatoes with your hands.

2. Stir the garlic into the onion mixture and cook until fragrant, about 1 minute. Stir in tomato paste and cook until brick red, about 1 minute. Add all the crushed tomatoes, the 1 tablespoon sugar, 1 teaspoon of the salt, and pepper to taste. Bring to a simmer. Set the pot lid slightly ajar and reduce heat to low.

3. Heat a large skillet over medium-high heat. Add the beef, pork, veal, rosemary, thyme, oregano and fennel seeds. Season with the remaining 2 teaspoons of salt and some pepper to taste. Break up the meat with a wooden spoon and cook until it looses its rosy color, about 5 minutes. Stir the meat into the sauce with the bay leaves and the cheese rind, if desired. Simmer the sauce, partially covered, stirring occasionally, for an hour and a half. (If the sauce gets too thick, add some water.) Taste and season with salt, pepper, and sugar, if desired. Just before serving, remove the bay leaves and cheese rind and stir in the grated cheese.

Makes 4 quarts (16 cups) of sauce.

Nutritional info is for each cup of sauce, without the grated cheese.

Number of Servings: 16

Recipe submitted by SparkPeople user FITGIRL83.






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